Shhh…I’m about to tell you a secret. Something you won’t think is true given all the pumpkin-related recipes going around these days. But, I’m here to tell you: It’s still summer!! Yes, it’s true. Don’t let that Pumpkin Spice Latte fool you. We still have a few glorious days of late summer to soak up! And what better way to celebrate the end of summer than with donuts?

Coconut donuts dipped in chocolate glaze, and covered in macadamia nuts and toasted coconut. Oh, and if you’re having nightmares about enjoying one or more of these delectable donuts and thereby ruining your new post-summer slimmer self…don’t worry: they’re baked.

Baked donuts covered in everything that will give summer one last hurrah.

So, go ahead and make these donuts. Fight the pumpkin…at least for a few more days.

Chocolate-Glazed Macadamia Coconut Donuts

Makes 12-14 donuts

Ingredients:

1 cup sugar

2 cups all-purpose flour{See Note below for gluten-free version}

2 teaspoons baking powder

Pinch of salt

1 cup coconut milk

2 eggs

2 tablespoons melted butter (slightly cooled) or vegetable oil

2 cups chocolate chips

4 tablespoons vegetable oil

1 cup chopped macadamia nuts

1 cup toasted coconut flakes

Instructions:

Pre-heat the oven to 425° and grease a 6-cavity donut pan.

In a large bowl, whisk together the sugar, flour (see note below for gluten-free flour substitution), baking powder and salt until combined.

In a small bowl, whisk together the coconut milk, eggs, and melted butter (or vegetable oil, if using) until combined.

Pour the wet ingredients into the dry ingredients, and stir with a spoon or spatula until there are no more flour clumps.

Bake at 425° for 10-12 minutes, rotating the pan halfway, until the donuts spring back when touched.

Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.

Repeat with the remaining donut batter until all donuts have been baked.

Once the donuts have cooled completely, place the chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds, until the chips are completely melted.

Whisk in the 4 tablespoons vegetable oil to make the chocolate glaze.

Dip each donut halfway into the glaze, and return to the cooling rack.

Once all the donuts have been dipped in the chocolate glaze, top each donut with the chopped macadamia nuts and toasted coconut.

Enjoy!

*Note: For a Gluten-free version of these donuts, use the following in place of the 2 cups all-purpose flour:

3 Responses to “Chocolate-Glazed Macadamia Coconut Donuts”

Okay, it’s settled. I need a doughnut pan. These are stunning and look sooooo amazing! And I love your protest against the PSL’s for now. I’m with you. It’s too early! Although the weather today is making the protest difficult… 😉

[…] * These Chocolate-glazed Macadamia and Coconut Donuts from La Casa de Sweets are drool worthy and definitely on my list of treats to make come next Fat Friday. Plus they also happen to be Gluten Free! Find the recipe (and many others) here. […]